Classic Greek Salad

Classic Greek Salad

Ingredients:
1 cup Feta cheese, crumbled
3 large ripe tomatoes, cut in chunks
1 large cucumber, peeled, cut in chunks
1 small red onion, sliced thin
24 black Amphissa olives, pitted
3 tbsp. olive oil

Directions:
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
1 tsp. oregano
salt and fresh ground pepper to taste
Combine tomatoes, cucumber, onion, and olives in bowl. Sprinkle with oregano,
salt and pepper. Drizzle with oil and toss. Place in serving bowl or on individual plates.
Sprinkle with Feta cheese.
There are many fine olive oils now available in grocery stores. The important
thing to look for on the label is “extra virgin”. This term means the oil was pressed out
of the olives in the original way, manually. This is the best olive oil. You may also
see “pure” olive oil, which means the oil was pressed mechanically or processed with
heat, used to obtain maximum yields, a good oil, but not the best. This is OK, but the
heat erodes the fine subtle flavor and quality of the oil and ideally should not be
used in processing olives.
Try different brands of olive oil, because, unlike plain vegetable oils, they vary
greatly in taste, depending on the kind of olives used, and like wine, also on the type
of soil they grew in. Weather also changes the moisture and ripeness of olives. Many
well-stocked Greek or Italian kitchens will have several different grades and flavors
of olive oil each to be used for specific purposes.
Opa Okra!